Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat.
When the oil is ready, remove the cheesecake balls from the freezer. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Line a baking sheet with paper towels and set aside.
Set aside.įor the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Strain through a fine-mesh sieve to remove the seeds. Transfer to a blender or food processor and puree until smooth. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Freeze for about 30 minutes.įor the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet.
#DEEP FRIED MAC AND CHEESE BITES RECIPE CRACKER#
Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Special equipment: a deep-frying thermometerįor the cheesecake mixture: Line a baking sheet with wax paper. 1 pound fresh or frozen strawberries, cleaned and quartered if fresh
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